London Broil was my Father’s signature dish. When I saw it marinating in the fridge I knew we were in for a feast. In honor of Father’s Day we dusted off Dad’s recipe. London Broil is a good value and is delicious when grilled and sliced fairly thin. The secret to this recipe is the Catalina Dressing. An unusually sweet and thick salad dressing is a good marinade and made a sweet crust on the meat and the flavor permeated the meat as well.
London Broil- choose a thicker cut -minimum 2"- even 4” is OK (it will take 45 minutes)
Using a fork, pierce the London Broil on both sides. Just pricking the surface to allow more marinade to penetrate the meat
Use a suitable size baking dish to hold the London Broil in a sea of Catalina Dressing
Crack Pepper over the the meat and again when your turn the meat in the marinade
Marinade for 6-12 hours turning once
Grilling Great London Broil:
Medium to Medium High Heat (450F-550F- not too hot for especially thicker cuts)
Plan on 10 minutes per side
Lift and TWIST (not turn) after 5 minutes (it may stick a bit at first as the sugar burns and caramelizes)
TURN after 10 Minutes
Check for done-ness after 15 minutes
Use a thermometer and if it passes 120F- time to take it off, as it will continue to cook and likely reach 130F which is Medium Rare RED (not rare purple)
For extra large cuts. grill on sides for 5-10 minutes as well. Allow to rest for 5-10 minutes before carving. I mention carving because I remember my Father using an electric knife to cut beautiful slices at a slight angle. Another nice thing about London Broil is that there will be several pieces that are more medium on the ends and the center cuts will be rare.